One of my kids loves pie, the other one loves crumble, and they both love cranberries and strawberries. So this recipe seems to have it all…it uses a pie crust base and a crumble topping! Though since I can only find dried cranberries in Spain, I brought some canned cranberries back from Canada last month. I also used frozen strawberries, but even assuming the cranberries were fresh, would you actually find both cranberries and strawberries in season at the same time? Despite the canned and frozen ingredients, the cranberry-strawberry combination was inspiring.
photo: Eva teapot and teacups in background. Available at our online store.
I find making pie crust so messy, so I often cheat and use a pre-made pie crust, which is what I did here. This recipe is simplified and adapted from a recipe I found on Real Simple (https://bit.ly/2TrVY4k).
1 round pre-made pie crust
1 can cranberries (350 ml.)
600 gr. fresh or frozen strawberries (defrosted)
1/2 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
1/2 cup flour
1/2 cup oatmeal
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon grated ginger
pinch of salt
1/4 cup melted butter (60 gr.)
Pre-heat the oven to 350˚F (180˚C)
Place the pie crust in a round 9-inch pie plate (23 cm.) and pinch the sides against the rim.
Toss the cranberries, strawberries, sugar, corn starch and salt together in a large bowl and set aside.
In a separate bowl, combine the topping ingredients into a crumbly paste.
Pour the berry mixture into the empty pie crust and with your fingers, sprinkle the topping evenly over the top.
Bake in the oven for 1 1/2 hours until the crust and topping are lightly browned.
Let cool before serving.